Late Summer Aubergine for Barbecue

In my eyes, aubergines are among the most beautiful crops with their slender shape and dark violet color. This year, I had a plant on my balcony for the first time, and a few days ago, I could harvest one fruit. That’s not much, isn’t it, but maybe this has been the tastiest aubergine I ever prepared, just because for the reason that it’s home-grown – it’s very easy to grow aubergines even on your balcony as long as you find a sunny place. It’s so easily done that I nearly can’t call it a recipe: sliced and flavored with spices for barbecue and accompanied by a fruity chutney or some tahini sauce, it symbolizes the very last days of late summer.Ingredients:

Mix oil and herbs and brush the aubergine with the mixture, keep a bit of the flavored oil for later use. Put in the fridge for half an hour. Heat up the barbecue and roast the aubergine slices on each side until nicely colored and soft and brush with a little oil from time to time. Serve with this hot & spicy apricot chutney for example and have some other barbecue treats along with it.